Tunisian Kakis
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Tunisian Kakis

No, this Kakis is not a colour or an Asian Fruit! But instead, for Tunisians, first and foremost, a delicious crunchy little cookie sprinkled with coarse salt. The Kaki, breadsticks originally from Tunisia! Here is the recipe for this Mediterranean biscuit, a star of aperitifs and snacks in Tunisia!

Serving: 15
Prep: 25 Min
Cook: 15 Min
Total: 40 Min
200 g plain flour
7g Dry Yeast
1 tsp of sugar
1 tbsp of soft butter Lukewarm
150ml olive oil
About 100ml lukewarm water
1 tsp salt
Coarse salt and Black Sesame Seed

Put everything in the mixer except the salt and half quantity of the water and mix it for few seconds

Mix while adding little by little the remaining lukewarm water and tsp salt to obtain a supple dough. Add water or flour to adjust and obtain a slightly sticky consistency.

Knead for 5 minutes then let stand 30min.

Preheat the oven to 200 ° C

Take the dough in small handfuls and roll it between the palms of the hands to make sticks or dough pieces of homogeneous and regular shape. The measurements are approximately 10-15cm long by 1cm thick. The more homogeneous and regular the shape, the more you will guarantee homogeneous cooking and even crispy texture.

Sprinkle with coarse salt and few black sesame seeds. Nothing nicer than having the crunch of grains of salt in your mouth!

Before baking, brush each stick with a bit of olive oil. The cooking takes place for about 15 minutes at 180 ° C, and be careful to remove the kakis when they are just barely golden! It's all about the thickness of your Kaki.

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